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From Server to Owner

Wolfgang’s Steakhouse

It’s not everyday (though certainly not unheard of) that a waiter would one day become the founder of a very successful culinary establishment, but in the case of Wolfgang Zwiener (not to be confused with Wolfgang Puck), the transition seems all but natural. The Bremen native, after having picked up the trade while being the legendary headwaiter at the renowned Peter Luger Steakhouse for almost 4 decades, finally decided to open up his very own restaurant along with his son and a few other Luger’s alumni. And now with not only one, but seven popular grill rooms across the US, the burgeoning Wolfgang’s Steakhouse has sailed across the Pacific for its international debut in Roppongi.

Its neoclassic space is elegantly decorated with mosaic-bordered ceilings, a walnut-coloured bar and crisply linen-ed tables onto which their in-house dry-aged prime cuts of USDA graded beef like filet mignon, ribeye and porterhouse steak are served on a pool of sizzling-hot butter. Accompany them with hearty sides like creamy lobster mac and cheese or German potatoes for a change of pace. Then for dessert the crème brulées and apple strudels come with heaping dollops of ‘schlag’ whipped cream. Pair it all with a bottle from their globally-sourced list of over 1,000 appellations, including a Beringer Private Reserve red zinfandel, and you’ve got yourself the full Wolfgang experience. Zwi-eet!